Broccoli & Tomato Summer Quiche

This is an incredibly easy quiche recipe, which is perfect for dinner parties, lunches and BBQs. Using ready rolled shortcrust pastry, it couldn’t be easier and it tastes amazing. Decorate the quiche how you wish with your favourite steamed veg.

Broccoli & Tomato Summer Quiche

Vegan Food UKThis is an incredibly easy quiche recipe, which is perfect for dinner parties, lunches and BBQs. Using ready rolled shortcrust pastry, it couldn’t be easier and it tastes amazing. Decorate the quiche how you wish with your favourite steamed veg. Vegan Food UK Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Silken Tofu - 2 Blocks (600g)

Nutritional Yeast - 3 tbsp

Vegan Pesto - 2 tbsp

Mustard Powder - 1/2 tsp

Salt - 1/2 tsp

A sheet of Pre-made Shortcrust Pastry (available at most supermarkets)

Vegan Margarine to grease the baking tray/dish

Instructions

Preheat oven to 180C

In a processor blend the tofu, nutritional yeast, salt, mustard powder and the pesto until smooth.

Grease your loose bottomed baking tin and line with your pre-rolled shortcrust pastry sheet. Be sure to leave at least a couple of centimetres of the pastry hanging over the rim as it will shrink in the oven. You can cut off any excess after baking anyway.

BLIND BAKING: Prick the pastry with a fork as it lies in the baking tin. Now line with baking paper on top of the pastry and fill with baking beads (you can also use dried rice/beans).

Bake the pastry for 15 minutes, then remove from the oven and take the baking paper and beads out. Return the pastry to the oven for a further 5 minutes.

Take the pastry out of the oven (change the temperature of the oven to 140C) and remove any excess that you don’t want. Pour the blended wet ingredients into the pastry. This is a great time to decorate your quiche with veg. We used steamed broccoli and tomatoes, be sure to press them in a little.

Place your quiche back into the oven for 35-40 mins and keep an eye on it.

Take out of the oven. Use the removable bottom of the tin to remove the quiche and serve sliced with a summer salad.